I Tested 4 Ways To Get Crispy Turkey Skin and One Was a Clear Winner

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2 июн 2024

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Комментарии : 57

@SmokeTrailsBBQ 7 месяцев назад

Go to sponsr.is/zbiotics_smoketrailsbbq_1023 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code SMOKETRAILSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!

@WillGowKelowna 7 месяцев назад

Congradulations .Your channel shows you have reached 100k subcribers . Good for you son.

@SmokeTrailsBBQ 7 месяцев назад

Thanks Dad!

@olstinskedale11 7 месяцев назад

How bout smoking it spatchcock, which I usually do, then turn skin side down over a screamin hot grill?

@Keasbeysknight 7 месяцев назад

serious eats has a peeking duck recipe and part of the peeking duck process is a day prior they ladle boiling hot fluid on it and the skin tightens up. Uncle roger also had a video for peeking duck recently. maybe a process similar to that would work. Hot Boil ladle 24 hrs prior Salt & Baking soda 24 Hrs Prior Smoke 155 Blow Torch or Fry it.

@MrPaulervin78744 6 месяцев назад

my blow torch is on the way for next week. I'll let you guys know. I am still a tad skeptical about that baking powder... :)

@ToolWrangler 4 месяца назад

Hey Steve, looks good! YYC local here. On the torch, my preference is the SearPro. It's a small company out of Idaho... benefit is it can stand on its own just on the bottle, you don't need that goofy stand for the sous vide gun and it wont tip over oh and a lot more reasonably priced. Not as cheap as the copies from overseas, but at least profits stay domestic.

@renpope1210 7 месяцев назад

Spatchcocked would the way to go for oven broiler. More even surface area.

@nickf5862 6 месяцев назад

Congrats on 100k! I keep seeing articles about poiling boiling water over the turkey before cooking,but havent tried it myself.

@CoolJay77 7 месяцев назад

100K! Congrats!

@SmokeTrailsBBQ 7 месяцев назад

Thanks man! I appreciate it!

@eranthompson8707 7 месяцев назад

What about treating it similar to making peking duck? Use an air compressor under the skin, pour hot oil over it, refrigerate for a couple days to dry out the skin.

@tdtommy196 7 месяцев назад

I still can't wait to try the blowtorch method this TG. I still haven't had a chance to smoke a brisket since I got the smoke trails rub, but I did use it on some steaks that I reverse seared the other day, and I was really impressed with the crust it gave me. The smoke trails rub is good stuff!

@WilliamRayCook 7 месяцев назад

I like the confit idea! Do it for Christmas!

@LegendaryOldwarrior 7 месяцев назад

Always awesome videos! I am going to try 150 internal. Normally I go to 155 for my Turkey and Chicken. Also for anyone that might be afraid to use one of the outside fryer's, get a Butterball XL Electric Fryer. They work really good and I have used one for the last 4 years (I smoke a turkey and fry a turkey on Thanksgiving lol). I am going to try your method on frying it this year after I smoke it. I thought about doing it before, but I always was worried about over cooking it. I didn't think of letting it cool down in internal temp then frying it. Not sure why I didn't think of that, I always do it with the brisket before wrapping it lol.

@jdubb0113 7 месяцев назад

Same lol, I've had my butterball xl turkey fryer for about 5 years now and it fry's turkey and chicken perfectly...

@charlesbirchfield5066 7 месяцев назад

Love your content! I decided to deep fry after smoking my turkeys.

@CoolJay77 7 месяцев назад

Torch method wins again. Deep frying robs away some of the smoke, but it might still be the tastiest. Worth the try. Congratulation for just about having reached 100K. Great channel.

@RumandCook 7 месяцев назад

Def have to try deep-frying the whole thing and see how that works. It's on my list here shortly. Congrats on the 100k Steve! 🍻

@SmokeTrailsBBQ 7 месяцев назад

Thanks man! I think I will try it!

@jasonpettis4691 7 месяцев назад

Meat tenderizer with either bromelain, papain, or both works wonders to break down turkey skin. You just want to make sure it only goes on the skin.

@ErikBlekeberg 7 месяцев назад

Question, if you're cooking in the oven and you put some oil or butter on the skin to roast the turkey, can you do baking powder after and then blow torch it to get that skin still nice? Or do you recommend doing baking powder letting it absorb in then adding oil on top of that?

@SmokingDadBBQ 7 месяцев назад

Good one Steve

@dougkinzinger 7 месяцев назад

Now I'm Jonesing for turkey.

@davidw7531 6 месяцев назад

I'm wondering if the bird had been spatchcocked, would broiling it have worked better since the breast wouldn't be as close to the heat and at risk of scorching. Just a thought!

@soumynonareverse7807 7 месяцев назад

I wonder, legs need a higher doneness than breast. Is there a way to fold the legs underneath the turkey and roast it with a heat course underneath the bird so the legs cook faster than the breast? Alternative beercan Turkey on a UDS maybe as the distance to the fire is very big.

@markplacker5651 Месяц назад

Well. A wet brine for 2 days then in the fridge to let skin dry for 2 days then on day 5...cold smoke to your liking,then oil it ,season it and fry it. Soooo about 5 days total. Put frozen turkey in your brine solution and let her do her thing(unthaw and brine) for 48 hours.then pat it dry and put her it the fridge for 48 hours...then cold smoke (keep it colllldd) lol. Then oil it up ,season and fry it. (Oiless fryers are great) and ...well. there ya go. A 5 day process. Lol. No worries. The bird will be fine. Lol. That char broil oiless fryer is great! Them ol turkeys take time to make a good one. And yes. 5 days. Lol

@Jason315NY 7 месяцев назад

Have you tried spraying the turkey with spray oil like Pam before blow torching?

@SmokeTrailsBBQ 7 месяцев назад

I spray baste them with oil throughout the cook so yes, there is already oil on the skin when I torch. But I have not tried basting or spraying right before torching. It could help.

@kirichamberlin8988 6 месяцев назад

Cook it in a bag overnight. When it’s done, take it out, cut open the top of bag to expose the breast skin, & for about 15-25 minutes stick it back in the oven for skin growing & further crispiness.

@JerrySarmento 7 месяцев назад

Would spraying with duck fat before the torch improve the flavor or crispiness?

@SmokeTrailsBBQ 7 месяцев назад

I think spraying with any fat would help

@KPHVAC 7 месяцев назад

I'd love to see you smoke a turkey and then deep fry it. The best turkey I've ever had was deep fried with some Cajun seasonings!

@prccap 7 месяцев назад

Everytime I have tried the baking power trick on wings or other poultry the skin always comes out super chewy and not pleasant for me.

@UnnecessaryBelond 6 месяцев назад

Would the turkey need a second rest after being fried or would you rest completely, fry, and eat?

@SmokeTrailsBBQ 5 месяцев назад

No second rest needed

@keithtownsend3050 7 месяцев назад

Simply use a 22” Weber kettle Done

@jakecarlton8238 7 месяцев назад

Try a dry brine

@GreenBoy9000 3 месяца назад

Yep, looks straight out of a Norman Rockwell painting.

@RTSunny 7 месяцев назад

Alton Brown does a method on his brined turkey after coating it in a neutral oil, where he starts out at 500 for 30 minutes to render the skin (he tucks the wings) and then he covers the breasts in foil as a shield. He then further cooks it at 350. I'm not sure how you'd convert this method for a smoker.

@johnnyboyA76 7 месяцев назад

What about getting a gassy propane flavor on the skin doing that? That would be my only concern.

@WilliamRayCook 7 месяцев назад

Get a full sized turkey fryer

@ShortArmBBQ 7 месяцев назад

Deep fried is the only way

@ericwillard2364 7 месяцев назад

Eventually I’m going to need a suvi gun

@Manualv12sonly 7 месяцев назад

I cook my turkey to 150 max as well. With at least a 2 day salt water brine.

@Manualv12sonly 7 месяцев назад

I also use the same su-v gun you use. Great job.

@olstinskedale11 7 месяцев назад

Kudos to you, seems like you are one of a very few RU-vidrs that understand poultry safe temp, is time + temp dependent. 165° for white meat is just no bueno. 145° held for 9 1/2 minutes is safe. So a finish temp of 150° is so much better than 165°. Anyone who uses Sous Vide technique knows that. That said, I’m dark meat all the way.

@user-hq2ty5ke6b 6 месяцев назад

Where can I find the data you cite?

@olstinskedale11 6 месяцев назад

@@user-hq2ty5ke6b the FDA, here ya go www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf

@BestNCBBQ 6 месяцев назад

@@user-hq2ty5ke6bServeSafe food temp guidelines. I don’t have my manual handy or I would post a photo.

@user-vy4xx2qp3d 7 месяцев назад

Stop putting animals in ovens

@Isovapor 7 месяцев назад

No one eats turkey skin. Do a video on how to keep the breast moist while cooking the bird. No one eats the thighs, legs, or wings at Thanksgiving. I no longer cook a whole turkey but smoke two turkey breasts at Thanksgiving. Do a video on smoking frozen brined butterball turkey breasts and keeping them properly cooked internally and moist. Cheers!

@ericramirez9240 7 месяцев назад

How do you know no one eats turkey skin??? Why don’t You make a video of how to cook up something? Sorry but your comments come off obnoxious and rather demanding.